Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]

Contents

Discover more recipes with these ingredients Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan] Ingredients You Need for Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan] For the Cream of Mushroom Soup For the Risotto How to Prepare Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan] For the Cream of Mushroom Soup For the Risotto

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Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]

This mushroom risotto is incredibly creamy and luscious. Embedded with soft, chewy chunks of dried cranberries and sun-dried tomatoes. Flavored with fresh rosemary and homemade cream of mushroom soup. This will be the perfect side dish during your thanksgiving meal.

Ingredients You Need for Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]

For the Cream of Mushroom Soup

2 tablespoon non-dairy butter
1/4 diced yellow onion
2 cloves garlic, minced
1 stalk celery, diced
4 cups sliced mushrooms
Pinch of salt
Pepper
1 15-oz. can coconut milk
4 cups vegetable broth
8 tablespoon all-purpose flour
Pinch of nutmeg
1 tablespoon fresh rosemary, minced

For the Risotto

1 cup long-grain white rice
2 cups water
2 tablespoons dried cranberries
1 tablespoon sun-dried tomatoes
1/2 cup shredded non-dairy cheese
2-3 fresh rosemary sprigs

How to Prepare Baked Mushroom Risotto With Rosemary and Dried Cranberries [Vegan]

For the Cream of Mushroom Soup

In a medium saucepan, melt butter over medium heat. Add onion and garlic. Sauté for 3-4 min, until fragrant and translucent. Add celery and cook for 2 minutes more. Add mushrooms and a pinch of salt. Cook for 5-6 minutes until tender and most of the moisture from the mushrooms has cooked off.
Add pepper to taste, coconut milk, vegetable broth, flour, fresh rosemary, and a pinch of nutmeg. Stir to combine. Bring to a simmer. Simmer on medium-low for 15-20 minutes until slightly thickened. Adjust seasoning as needed.

For the Risotto

Preheat oven to 400ºF. Add rice, 16 oz. cream of mushroom soup, and the rest of the ingredients in a shallow baking dish. Stir to combine. Top with 2-3 rosemary sprigs. Cover and bake for 30 min. Stir. Bake for an additional 10 minutes uncovered until rice is tender.
Remove rosemary sprigs before serving. Top with a sprinkle of salt, freshly cracked black pepper, and fresh parsley.